![](https://monicapotterhome.com/wp-content/uploads/2022/05/Risotto-Balls4.jpg)
I made risotto a few nights ago for dinner and had some leftover. I wanted to try to make something different with the leftovers and decided to try these rice balls. I have never made these before, so I just started adding ingredients I thought would work together. We were all pleasantly pleased with how delicious they were. If you prefer less spice, keep the red peppers flakes out.
- 2 cups cooked cooled risotto
- ¾ cup grated Parmesan
- 2 eggs
- 4 tablespoons Italian seasoning
- 1 tsp red pepper flakes
- small bites of mozzarella cheese
- 1 1/4 cup Italian-style breadcrumbs
- Oil, for frying
- Marinara sauce
Combine the rice, Parmesan, eggs, red pepper, ¾ cup breadcrumbs, Italian seasoning together in a bowl and mix evenly with your hands.
![](https://monicapotterhome.com/wp-content/uploads/2022/05/Risotto-Balls2.jpg)
Begin scooping out small amounts of the rice mixture and forming them into balls. Once formed, make a hole in the middle and place a piece of the cheese in the middle, sealing the hole up with additional rice. Continue forming balls until all the rice mixture is used.
![](https://monicapotterhome.com/wp-content/uploads/2022/05/Risotto-Balls3.jpg)
Place oil into a frying pan and allow for it to get hot. While the oil is heating up, begin rolling each of the rice balls in the remaining breadcrumbs, evenly coating each ball.
![](https://monicapotterhome.com/wp-content/uploads/2022/05/Risotto-Balls4.jpg)
Begin placing the rice balls into the hot oil, until the coating is golden brown. With a slotted spoon remove rice balls from the pan and place them on a paper towel-lined plate. Transfer them to a baking sheet and place them in a warm oven to keep the rice balls warm while you cook the remaining rice balls.
Once they are cooked, serve them on top of marinara and enjoy!